Crispy Thumbprint Cookies the Editors of Publications International, Ltd.
Crispy Thumbprint Cookies
Prep and Cook Time 30 minutes
Makes 3 dozen cookies
|1||package (about 18 ounces) yellow cake mix|
|1/2||cup vegetable oil|
|3||cups crisp rice cereal, crushed|
|1/2||cup chopped walnuts|
|6||tablespoons raspberry or strawberry preserves|
- Preheat oven to 375°F.
- Combine cake mix, oil, water and egg in large bowl. Beat with electric mixer at medium speed until well blended. Add cereal and walnuts; mix until well blended.
- Drop by heaping teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Use thumb to make indentation in each cookie. Spoon about 1/2 teaspoon preserves into center of each cookie.
- Bake 9 to 11 minutes or until golden brown. Cool cookies 1 minute on cookie sheets. Remove to wire racks to cool completely.
|Serving Size:||1 cookie|
|Total Fat||6 g|
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